Speculoos Tiramisu (Biscoff Tiramisu)
Speculoos tiramisu is a twist on the classic Italian dessert that incorporates both Biscoff cookies and Biscoff spread. This easy-to-make and alcohol-free Lotus Biscoff tiramisu is a wonderful combination of flavours and textures.
Servings: 8
Calories: 350kcal
Equipment
- Serving dish approximately 9 inches x 6 inches with a depth of 3 inches
Ingredients
- 240 ml Coffee (strong) Made using 15g espresso coffee per 60ml or 8 teaspoons instant coffee
- 3 Eggs Large, free range
- 1 Egg yolk Large, free range
- 75 g Caster sugar
- 250 g Mascarpone full-fat
- 175 g Ladyfingers Savoiardi/ sponge fingers
- 100 g Biscoff spread (smooth) cookie butter
- 6 Biscoff cookies
- 1½ tablespoons Cocoa powder
Instructions
- Brew the espresso coffee and leave it to cool. Use either 15g espresso powder per 60ml coffee or, if using instant coffee dissolve 8 teaspoons of granules/ powder in 240ml water that is just off the boil.
- Separate the egg yolks and whites. Put all of the egg yolks into the bowl of a stand mixer with the caster sugar.
- Whip the egg yolks and sugar for around 5 minutes until very thick, moussy and pale. (If you do not have a stand mixer then use a medium-sized bowl and electric beaters - it may take slightly longer.) They are whipped sufficiently when a trail remains for a few seconds after the mixture falls off the whisk (this is the ribbon stage).
- Beat or stir the mascarpone briefly, just until it is smooth.
- Beat the egg white to firm peaks (using clean beaters).
- Add the egg yolk mixture to the mascarpone and gently beat it in using the lowest speed setting on your handheld electric beaters. Mix until just smooth being careful not to overmix as the mascarpone could split.
- Use a large metal spoon to gently fold the whipped egg white into the mascarpone mixture until no streaks or lumps of egg white remain.
- Spoon a small amount of this creamy mixture into the bottom of the serving dish (about 2 tablespoons).
- Dip a ladyfinger into the coffee mixture for approximately 3 seconds and lay it on top of the mascarpone layer in one of the glasses. Repeat until the base layer is covered. If necessary, chop the biscuits to make them fit (before soaking them in the coffee).
- Crush 2 of the Biscoff cookies and sprinkle them over the ladyfingers.
- Warm the Biscoff spread briefly until it is soft enough to drizzle (either in a pan or in the microwave on the defrost setting for around 20 seconds).
- Drizzle half of the Biscoff spread over the crushed biscuits.
- Now add half of the mascarpone mixture and gently spread it out to cover everything.
- Add another layer of ladyfingers dipped in coffee, 2 more crushed biscuits and the remaining Biscoff spread (reheat if necessary).
- Top with the remaining mascarpone filling mixture and spread it out.
- Cover the dish with food wrap and place it in the fridge to chill and set – for at least 6 hours but preferably overnight.
- When you are ready to serve your speculoos tiramisu sieve the cocoa powder over the top and scatter 2 more crushed Biscoff cookies over it.
Notes
- The exact number of ladyfingers needed will depend on the size of the bowl used to assemble the dessert in. Lay them out and ensure that you have enough to make 2 full layers in your dish.
- The coffee needs to be strong. Use either 60g espresso powder to brew 240ml coffee or use 8 teaspoons instant coffee dissolved in 240ml freshly boiled water.
- Let the coffee cool before dipping the ladyfingers into it. If the coffee is hot then the biscuits will likely fall apart before you can lay them into the serving dish.
- For a splash of booze try replacing 60ml of the coffee with either rum, Baileys Irish cream liqueur or Amaretto.
- Treat the mascarpone gently to avoid it splitting. Do not overmix it.
- This dessert does need to sit in the fridge to firm up for a minimum of 6 hours, but ideally, leaving it overnight is best.
- The crushed cookies inside of the dessert may still be a little crunchy if you serve the dessert after just 6 hours in the fridge. Leaving it overnight will ensure that they turn scrumptiously soft.
- To ensure that the cookies on top of the dessert are crunchy, add them just before serving.
- Use a knife to cut squares and use a flexible serving spatula to remove neat portions from the serving dish.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 103mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 681IU | Calcium: 71mg | Iron: 2mg